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Rick's Bourbon Onions

We invariably get recipe requests when we serve these onions as a topping to omelets. These are also especially good on hamburgers and steaks (and grilled tuna or swordfish steaks). This should make about 1-1/2 cups of intensely flavored cooked onions. An omelet or hamburger needs only a heaping tablespoon or so to make it very special. These onions take some time, but it is well worth it and they will keep refrigerated for several days.


4-5 medium yellow onions (sweet onions also work great)
1/2 stick butter (4 T.)
1 T. sugar
1/2 - 3/4 c. beef (preferred), chicken, or vegetable stock or broth (use the lesser amount if it has a high sodium content)
1/2 c. bourbon, or more to taste
Freshly ground pepper to taste


Cut the onions in half length-wise, and remove the skin. Place them flat side down on a cutting board, and slice cross-wise into half-rings about 3/8" thick. Separate the rings as best you can.

Melt the butter over medium-low heat in a 10 or 12 inch skillet. Add the onion rings and cook very slowly, stirring frequently, until the onions begin to soften and get limp. This takes time, but don't be tempted to increase the heat too much - you don't want to brown the onions at this point.

When the onions are softened, sprinkle in the sugar and stir well. Raise the heat to medium (no more) and continue to cook the onions, stirring a bit more frequently, until they become a nice medium golden brown. Again, this takes time, but it is well worth it.

Add the stock and continue cooking until it is almost evaporated. 4. Add the bourbon and freshly ground pepper to taste, and cook until almost all the liquid has evaporated. Add a final splash of bourbon and stir. Check to see if it needs a touch of salt if you did not use a high-sodium stock or broth.